The Green, East Dean, Eastbourne, BN20 0BY
The Green, East Dean, Eastbourne

01323 423 956

97-99 High Street, Uckfield, TN22 1RJ
97-99 High Street, Uckfield

01825 761 005

The BEST Rainbow Spring Roll Recipe

There are the curries, the rices, the noodles, the vegetables, but at the end of the day, we think you can tell a good Thai restaurant by it’s Spring Rolls…and we think ours are pretty spot on, just saying.

They’re not overly complicated to make but they can be fiddly, so we wanted to give you, a classic Spring Roll recipe, for you to try at home!


4 SERVINGS1 daikon radish (large, ends trimmed, cut into 4-inch sections)4 sheets nori (seaweed sheets)1 1/2 cups red cabbage (shredded)1 1/2 cups carrots (shredded, about 2)1 mango (sliced)1 red pepper (cored, seeded and sliced)1/4 cup fresh mint leaves1/2 cup cilantro leaves1/2 cup natural peanut butter1 Tbsp. lime juice (about 1 lime)1 clove garlic (minced)1 tsp. ginger (grated)2 tsp. Sriracha1 Tbsp. brown sugar2 Tbsp. soy sauce1/2 tsp. dried chili flakes4 Tbsp. hot water


  1. Preheat oven to 350¬įF.
  2. Combine all peanut sauce ingredients except water in medium bowl. Whisk in hot water, 1 tablespoon at a time until you get to a smooth, dipping consistency. Set aside. Can be made 3 days ahead and stored in refrigerator.
  3. Attach Vegetable Sheet Cutter Attachment to KitchenAid¬ģ Stand Mixer. Insert food holder into centre of one end of radish section and secure onto attachment. Insert food skewer through radish, up to first mark. Attach Thick Blade to attachment. Position bowl under blade to catch radish. Turn Stand Mixer to Speed 2 and position blade against radish to process. Repeat with remaining radish sections.
  4. Cut radish sheets into 6-inch pieces, yields about 12-14 sheets. Evenly spread sheets out onto work surface. Absorb moisture with paper towel, if needed. Heat nori in oven until it begins to soften. Remove from oven and cut to fit radish sheets.
  5. Lay a sheet nori on top of each radish sheet. Starting 1 inch from the end, layer cabbage, carrots, mango and red pepper on top of the nori. Distribute mint and cilantro over empty end of nori. Roll tightly, securing with a pick, if needed.
  6. Serve immediately with Peanut Dipping Sauce.

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